Kitchen Sink Cookies are the fun, easy treats that truly have it all, loaded with chocolate chunks, toffee bits, pretzels, and potato chips for a sweet and salty, chewy delight. With a little of everything thrown in, these cookies are always a hit, proving that sometimes more really is more!
Preheat the oven to 350℉. Line a cookie sheet with parchment paper.
In a small saucepan, brown ½ cup of butter over medium heat, about 5 to 8 minutes. Pour browned butter in a large mixing bowl and add the remaining ¼ cup of butter and stir until melted in.
Add brown sugar and sugar to the butter and whisk until the sugars are dissolved.
Add eggs, one at at time, and whisk until smooth. Whisk in vanilla.
In a medium bowl, add the flour, baking powder, baking soda, salt and whisk together. Add flour mixture into the butter mixture. Stir until just well mixed. Let batter sit for about 5 minutes for the flour to absorb into the butter mixture.
Fold in the chocolate chunks, toffee bits, potato chips, and pretzels.
Scoop batter on the prepared cookie sheet - use an ice cream scoop to make large cookies or a medium cookie scoop for regular sized cookies.
Bake large-sized cookies for 12 to 13 minutes until edges are golden, or 10 to 12 minutes for regular-sized cookies.
Notes
Makes 12 large cookies and 18 to 20 regular-sized cookies.